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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Salmon en papillote with spring asparagus

Salmon en Papillote

Posted by: Ari Laing

Salmon en Papillote is an elegant way to serve fish that is tender, perfectly cooked, and subtly flavored. You'll love the texture of the steamed salmon (not at all dry!) and the simple white wine sauce from cooking in parchment paper. Add fresh asparagus for a taste of spring! GF, DF

recipe +-

Posted by: Ari Laing
Salmon en papillote with spring asparagus
Print Recipe
5 from 1 vote

Salmon en Papillote

Salmon en Papillote is an elegant way to serve fish that is tender, perfectly cooked, and subtly flavored. You'll love the texture of the steamed salmon (not at all dry!) and the simple white wine sauce from cooking in parchment paper. Add fresh asparagus for a taste of spring! GF, DF
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: French
Keyword: fish en papillote, salmon in parchment, steamed fish, steamed salmon
Servings: 4 servings
Calories: 305kcal
Author: Ari Laing

Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Paper clips optional

Ingredients

  • 1 ½ lbs salmon fillet cut into (4) 6 oz pieces, skin on or off
  • 2 medium lemons zested and sliced into ¼" thick rounds
  • 1 tsp Kosher salt plus more for asparagus
  • ¼ tsp freshly ground black pepper
  • 2 medium shallots peeled and thinly sliced into half moons
  • 3 garlic cloves peeled and thinly sliced
  • 2 Tbsp fresh dill
  • ¼ cup white wine or EVOO, divided
  • 1 bunch asparagus ends trimmed, stalks cut into 1 ½" pieces, see note below

Instructions

  • Preheat an oven to 400F. Fold each rectangle of parchment in half, creating two smaller rectangles.
  • Assemble the salmon. Place a few lemon slices to the right of the folded crease (totally fine for them to overlap), then put one salmon fillet on top. Season with ¼ tsp Kosher salt and a pinch of black pepper, then sprinkle with ¼ each of the lemon zest, shallots, garlic, and fresh dill on top. Place asparagus pieces next to salmon (about 4-5 stalks per packet), nearest to the edge of the parchment, then sprinkle lightly with a pinch of salt.
  • Fold the packets. Pour about 1 Tbsp of white wine (or olive oil) on top, then fold parchment over and on top of the salmon.
  • Seal the parchment! Beginning on one side, crimp the parchment along the edge to tightly seal. You can secure with paperclips, if needed.
  • Cook the salmon. Place the sealed parchment packets on a rimmed baking sheet, then cook for 12-14 minutes, or until the salmon has reached an internal temperature of between 125-130 F. Serve immediately!

Notes

  • When buying asparagus for this recipe, do not get super thick asparagus. You want it to be pretty thin so that it cooks in the same time the salmon cooks.
  • A thinner salmon (such as Coho salmon) will cook in less time -- you can begin checking at 10 minutes, even -- whereas a thicker piece of fish will take longer. This method of cooking is pretty forgiving, so somewhere between 12 and 14 and typically fine!

Nutrition

Sodium: 662mg | Calcium: 73mg | Vitamin C: 37mg | Vitamin A: 947IU | Sugar: 5g | Fiber: 4g | Potassium: 1200mg | Cholesterol: 94mg | Calories: 305kcal | Monounsaturated Fat: 4g | Polyunsaturated Fat: 4g | Saturated Fat: 2g | Fat: 11g | Protein: 37g | Carbohydrates: 13g | Iron: 4mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!